LOMBO DI MAIALE COI PORRI (PAN-ROASTED PORK LOIN WITH LEEKS)
Steps:
- Remove roots and tough upper leaves from leeks. Cut each leek in half lengthwise. Cut each half crosswise into ½ -inch thick slices (should yield about 6 cups). Soak in cold water to loosen dirt. Place sliced leeks, ½ cup water, 1 tsp. butter, ¼ tsp. salt, and ¼ tsp. pepper in a large Dutch oven or deep sauté pan and place over medium-high heat. Cook 10 minutes or until leek is wilted. Pour leek into a bowl and set aside. Heat remaining butter in pan over medium-high heat. Add pork and cook 5 minutes, browning on all sides. Add ¼ tsp. salt, ¼ tsp. pepper, and wine, and cook 15 seconds, scraping pan to loosen browned bits. Return sliced leek to pan. Cover, reduce heat, and simmer 2 hours or until pork is tender. Remove pork from pan, and increase heat to reduce leek mixture if too watery. Cut pork into ¼-inch thick slices. Serve with leek mixture.
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